Re: [CH] Jamaican jerk powder recipe
Jonathan Smillie (jonathan.smillie@gmail.com)
Tue, 01 Sep 2009 09:28:50 -0400
I'm the same way with the coffee... a friend of mine here is a blender
and roaster, so I get my own freshly-roasted (usually Sumatra-based)
blend on a regular basis, and grind it fresh. I even take it with me on
business trips (which are frequent) so I don't have to drink the in-room
"freshly brewed" swill that comes in packets. I switched to a Cuisinart
burr grinder a couple of years ago (after the Vindaloo Incident) - a
little harder to clean but worth it for the efficiency and grind variety.
On a more chilified note - I harvested 101 habaneros (97 orange and 4
chocolate) from my plants this weekend after being gone for a week. If
that's what going away for 8 days does for my chile harvest, I'll do it
more often!
Doug Irvine wrote:
> Jonathan Smillie wrote:
>> I've done much the same except that I cut mine in half - reduces
>> drying time on thin-walled peppers.
>>
>> Ditto on the dedicated coffee grinder. I did have an interesting
>> experience once when a friend who was staying with me used the wrong
>> grinder for beans the morning after I'd made vindaloo spice...
>> curried coffee, anyone?
>>
> And did your friend mention that you had a "warped" sense of taste??
> Oh Jonathan, you left yourself wide open for that one! :-))!
> Actually, that would never happen here, as I use a burr grinder for my
> coffee. I blend my own beans, a blend of Indonesian/Ethiopian beans,
> and grind and brew fresh for every pot of coffee. Am I a coffee freak?
> Yup! Just like my chilified taste buds...
> As to cutting the habs, if they are large I will also cut 'em in half
> lengthwise, you are correct in that they will dry far faster.
> Marie cut up one of our Hot Portugals for a salsa other night and she
> had to sit with her fingers in a bowl of milk for half an hour!
> For any Macheads on the list, I installed Snow Leopard on Saturday in
> my Mac Book. Amazingly fast install, and the Mac is like a new machine!
> Cheers, Old Doug in BC
>